2 tablespoons butter or margarine
1 1/4 pounds boneless skinless chicken breast halves, cut into 1-inch pieces
1 (8-ounce) package sliced fresh mushrooms
1 (16-ounce) jar Alfredo sauce
1 (25 to 27 1/2-ounce) package frozen cheese-filled ravioli
1 large (1 cup) red bell pepper, chopped
2 cups (8 ounces) mozzarella cheese, shredded
1/4 cup freshly grated Parmesan cheese
1. Heat oven to 350°F.
2. Melt butter in 12-inch skillet until sizzling; add chicken pieces. Cook over medium-high heat until chicken is lightly browned (4 to 6 minutes). Add mushrooms; continue cooking until chicken is no longer pink and mushrooms are tender (4 to 6 minutes). Do not drain.
3. Spread 1/2 cup sauce into greased 13x9-inch baking dish. Arrange single layer of frozen ravioli over sauce; drizzle 3/4 cup sauce evenly over ravioli. Spread with 1 1/2 cups chicken and mushroom mixture, 1/2 cup red bell pepper and 1 cup mozzarella cheese. Repeat with remaining ingredients, except remaining 1 cup mozzarella cheese and Parmesan cheese. Cover tightly with aluminum foil. Bake for 45 minutes.
4. Remove foil; sprinkle with remaining mozzarella and Parmesan cheese.
5. Bake, uncovered, for 15 to 20 minutes or until cheeses are melted. Let stand 15 minutes before serving.
Makes 8 servings.
Tip: To make ahead, prepare as directed above except do not bake. Cover; refrigerate up to 24 hours. When ready to bake, continue as directed above. Increase first baking time to 1 hour.
Nutrition Facts (1 serving): Calories: 550, Fat: 33g, Cholesterol: 125mg, Sodium: 1010mg, Carbohydrates: 30g, Dietary Fiber: 2g, Protein: 35g
